Whole30 Jollof Rice
Transform your weeknight dinner routine with this vibrant and healthy Whole30 Jollof Rice recipe, a wholesome twist on the classic West African dish. Featuring cauliflower rice as a nutrient-packed base, this recipe delivers bold, aromatic flavors with sweet red bell peppers, earthy curry powder, and smoky paprika in a rich tomato sauce. Sautéed with fresh ginger, garlic, and onion, and simmered alongside tender green beans and carrots, this low-carb meal is both satisfying and compliant with Whole30 dietary guidelines. Ready in just over an hour, this veggie-forward dish is perfect for anyone seeking a guilt-free alternative to traditional rice-based recipes while still indulging in the comforting, spicy essence of Jollof Rice. Serve it warm and let this healthy spin on a global favorite brighten up your plate!
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Recipe Information
Ingredients
- 2 heads Cauliflower
- 2 tablespoons Coconut oil
- 1 whole Large onion
- 3 whole Garlic cloves
- 1 inch Fresh ginger
- 2 whole Red bell peppers
- 2 tablespoons Tomato paste
- 1 14-ounce can Diced tomatoes
- 1 cup Chicken broth
- 2 whole Bay leaves
- 1 teaspoon Curry powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 cup Green beans
- 2 whole Carrots
Instructions
First, cut the cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency.
Heat the coconut oil in a large skillet over medium heat.
Finely chop the onion, mince the garlic, and grate the ginger.
Add the onion, garlic, and ginger to the skillet and sauté for about 3-5 minutes, until the onion is translucent.
Chop the red bell peppers and add them to the skillet, cooking for another 5 minutes.
Stir in the tomato paste and cook for an additional 2 minutes.
Pour in the diced tomatoes, chicken broth, bay leaves, curry powder, smoked paprika, black pepper, and salt. Mix well.
Allow the sauce to simmer for 15 minutes, stirring occasionally, to let the flavors meld together.
Meanwhile, trim and chop the green beans and slice the carrots.
Add the cauliflower rice, green beans, and carrots into the sauce mixture and stir to combine.
Cover the skillet and cook for another 10 minutes, until the vegetables are tender.
Adjust seasoning to taste, if necessary. Let it rest for a few minutes before serving.
Serve the Whole30 Jollof Rice warm and enjoy your flavorful, Whole30-approved meal!
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 21.1 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2163 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
